Never tasted like this! The trick to a crispy, no-cook pepper carpaccio in 5 minutes
Summer brings with it a desire for vibrant flavors and crunchy textures, preferably without having to turn on the stove or spend hours in the kitchen.
- Red peppers 1
- Yellow peppers 1
- Pine nuts 30 g
- Parsley 1 bunch
- Organic lemon juice and grated zest 1
- Extra virgin olive oil (EVO) 4 tablespoons
- 1 pinch of fine salt
- Thoroughly wash the red and yellow peppers, then dry them thoroughly. Cut them in half and remove the stem, seeds, and all the white membranes inside. Using a mandolin or a sharp knife, slice the peppers lengthwise into very thin strips.
- Transfer the pepper strips to a large bowl and season with lemon juice, extra virgin olive oil, and a pinch of fine salt. Mix well, cover the bowl, and let rest in the refrigerator for about 30 minutes. This marinade is essential for making them soft and digestible, while maintaining a pleasant crunch.
- Heat a nonstick skillet over medium-low heat without adding any fat. Add the pine nuts and toast them for about 2 minutes, shaking the pan frequently to prevent them from burning. When they are lightly golden and fragrant, remove them from the heat and let them cool completely.
- Wash and dry the fresh parsley thoroughly, then finely chop it with a knife. Add the cold pine nuts and chop them roughly as well. In a small bowl, combine the chopped parsley with the grated organic lemon zest and about two tablespoons of extra virgin olive oil, stirring thoroughly.
- Lightly drain the peppers of any excess marinade. Arrange the colorful strips harmoniously on individual plates or handy tasting spoons. Garnish each portion with a generous dollop of gremolata and serve immediately to your guests.
Imagine a colorful dish that brings out the natural sweetness of vegetables in just a few minutes: it's time to bring an irresistible raw pepper carpaccio to the table.
The secret to making it extremely digestible lies in two fundamental steps: a thin cut with a mandolin and a quick lemon marinade that gently softens the fibers.
To best balance the flavor of the recipe, we recommend learning the differences between green, red, and yellow peppers before choosing the stars of your dish.
Unlike long hot preparations such as the classic peperonata or traditional roasted peppers, this cold variant keeps all the vitamins and crunchiness intact.
If your passion for original salads knows no bounds, you absolutely must try our Thai-Med salad with peppers, peanuts, and ginger, a true concentration of exotic freshness.
Are you organizing an aperitif on the terrace or a rich and delicious buffet for your friends?
Pair this light carpaccio with some tantalizing sweet and sour peppers or serve crostini spread with a delicious roasted pepper and robiola pâté for an unforgettable themed menu.
A fragrant gremolada of toasted pine nuts and parsley will give our appetizer the finishing touch, providing an unparalleled aromatic boost. Get your platter ready and let's get started!
Doses & Ingredients
- Very low difficulty
- Very low cost
- Bowl / Knife and cutting board / Citrus grater / Mandolin / Non-stick pan.
